Kalkandu Pongal

Seema D Sriram

Topped with plump ghee roasted raisins, the kalkandu pongal is a unique dessert made as a naivedyum. Soft-cooked, gluten-free, sweet dessert is a favourite for its gentle sweetness and temple feel. Are you ready to try it?

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Prep Time 15

Cook Time 30

Total Time 45

Course Desserts, Sweets and savories, Traditional

Cuisine gluten free, Indian, Kids choice, One pot, Pressure cooker, South indian, Summer, Vegetarian, Winter

Servings

Equipment

Pressure cooker or instant pot

Ingredients

To pressure cook

1/2 cup Raw rice Short grain
1/2 cup Moong dal ( green gram dal, pasiparippu, cheruparippu, heserubele)
3.5 cups drinking water

To add after pressure cooking

1 cup rock candy crushed rock sugar
2 tbsp ghee / clarified butter

for the aroma

2 pods green cardamom
2-3 strands saffron
1 pinch edible camphor

for the ghee roasted raisin topping

1 tbsp raisins
1 tsp ghee

Instructions

In a pressure cooker pan set to medium heat roast the moong dal till aromatic
Add the rice, followed by water and mix well
Pressure cook the combo for about three to five whistles.
Once the pressure is released open the pressure cooker and set it on a simmer.
Add in the rock sugar and mix well.
Gently mash as you go along and simmer. Make sure it doesnt catch the bottom
Add the crushed cardamom pod, saffron and edible camphor and mix well
Add boiled water if the pongal becomes too thick.
In a small pan add the ghee, nut and th raisins. Roast till the raisins are puffy and add to the simmering pongal
Stir and its ready to serve

Keyword festival offerings, Indian desserts, Navrathri, Pongal foods

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